Lemon Italian Ice
Lemon Italian ice is a simple frozen dessert of lemon juice and a cooked sugar syrup, with no dairy at all. The corn syrup keeps the ice smooth instead of gritty. The best part is the middle step: you freeze it partway, then blend it until it turns pale and creamy, which breaks up large ice crystals. Refreezing gives a firm, sharp, clean-tasting scoop from four pantry ingredients.
Instructions
Stir the water, corn syrup and sugar together in a heavy, medium saucepan. Set it over medium-high heat and bring it to a boil.
Turn the heat down to low and let the syrup simmer uncovered for 5 minutes. Take the pan off the heat and let it cool for 30 minutes, then stir in the lemon juice.
Pour the mixture into a 9 inch square baking pan and press plastic wrap onto the surface. Freeze for 3 to 4 hours, until it is frozen but still soft in the center.
Spoon the semi-frozen mixture into a blender, cover it, and blend on high speed until it turns white and creamy.
Return the mixture to the pan and cover it again with plastic wrap. Freeze for about 3 hours, until firm.
Make it personal.
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